Mix the sugar and vinegar, stir into the pot, and cook another 10 minutes.

Add sliced bananas, stir, and cook until rice is done.

Lay a line of rice on each tortilla, spoon the meat sauce over it, and roll up like a burrito.

(If using injera, it's too fragile to make burritos. Lay one injera on your plate to soak up the juices, spoon a pile of meat in the middle, tear another injera into pieces, and use the pieces to scoop up handfuls of meat. When done, eat the sauce-soaked injera on the plate.)

Pairs Well With

Notes

This is an Americanized version of an East African recipe - the original probably would not have had as much fruit. My family always wrapped the meat and rice in flour tortillas as below, but nowadays the African bread called injera is available in U.S. stores, and not only is it more authentic but I prefer its sourdough-like flavor.